Broccoili with Feta Cheese and Pasta

This is adapted from Sara Moulton. The woman is an absolute genius when it comes to creating recipes that taste great and don't take all day to prepare.

Peppery Broccoli with Feta Cheese and Pasta

(serves 4)

1. 1 bunch broccoli (about 1 1/2 pounds)
2. 12 ounces pasta
3. 2 cups chicken stock*
4. 1/2 to 1 teaspoon crushed red pepper flakes
5. 6 ounces feta cheese
6. Kosher salt

Bring a large pot of salted water to a boil over high heat. Cut the broccoli tops into bite-sized florets;trim and peel the stems and slice them 1/2-inch thick (about 7 cups total).When the pot of water comes to a boil, add the broccoli. Cook for 3 minutes; remove the broccoli to a bowl using a slotted spoon.

Add the pasta to the boiling water and cook until al dente, following the package directions. Drain well and return the pasta to the cooking pot.

Meanwhile, combine the vegetable stock and red pepper flakes to taste in a small saucepan and bring to a boil over high heat. Crumble the cheese (about 1 1/2 cups).

Add the broccoli, vegetable stock and cheese to the drained pasta. heat over medium heat until hot; add salt, if needed and serve.

*You can easily make this vegetarian by using vegetable stock.